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Stop eating it and check the exact product against the recall notice for your location. If you have a wheat allergy and develop breathing trouble, throat swelling, faintness, or a rapidly worsening reaction, use your prescribed emergency plan and call emergency services now. If you have celiac disease but no signs of an acute allergy, return to your gluten-free diet and monitor how you feel; seek medical advice for severe or persistent symptoms.
What to do right now
- Stop eating the gochujang. Do not serve, use, sell, or share it while you check whether it is affected.
- Identify the product. Keep the package and note its brand, size, UPC, code or lot, where it was purchased, and where you are.
- Follow the advice for your condition. Wheat allergy can cause a rapid allergic reaction; celiac disease is an autoimmune response to gluten and calls for a different response when there are no acute allergy symptoms.
- Get help if symptoms are serious or you are unsure. Contact local emergency services for signs of a severe allergic reaction. For other severe or persistent symptoms, contact a healthcare professional.
- Report and document the event. Record when the food was eaten, when symptoms began, what they were, and any medication used. Keep the package for a clinician or your local food-safety authority.
If you have a wheat allergy
Allergic symptoms can begin within minutes to a few hours. They may include hives or rash, itching or tingling in the mouth, swelling of the face, lips, tongue or throat, vomiting or diarrhea, coughing or wheezing, dizziness, trouble breathing, or loss of consciousness. If symptoms start, follow the person’s established emergency plan, use prescribed epinephrine when indicated, and seek medical attention. Trouble breathing, throat swelling, faintness, or a reaction that is rapidly worsening requires emergency help now. The U.S. Food and Drug Administration advises people with a known food allergy who develop symptoms to stop eating, assess whether emergency medication such as epinephrine is needed, and seek medical attention (FDA food allergy guidance). UK government guidance likewise says to get medical help immediately if you feel ill or have an allergic reaction after eating (UK government guidance).
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If you have celiac disease or another gluten-related disorder
If you have no signs of an acute allergy, stop eating the product and return to your gluten-free diet. Accidental gluten exposure may cause symptoms for a few hours or several days, and effects vary with the person and exposure. Vomiting, diarrhea, abdominal discomfort, or other symptoms do not tell you by themselves what intestinal effects have occurred.
- Drink plenty of water if you have vomiting or diarrhea.
- Ask a pharmacist or GP before taking medicines for constipation, diarrhea, or headache.
- Contact a GP if symptoms are severe and persist.
These steps reflect guidance from Worcestershire Acute Hospitals NHS Trust (accidental gluten exposure advice). Follow any individualized advice from your own clinician.
#1 Best Overall
- TWO FERMENTED PASTES, TWO DIFFERENT JOBS - Gochujang and Ssamjang: Gochujang is the chili paste you cook with: tteokbokki, bibimbap, marinades, stews. Ssamjang is the doenjang-based dip that stays on the table for lettuce wraps and grilled meat. Korean kitchens keep both because neither substitutes for the other. Available singly, in twin packs and as a set.
- REDUCED SUGAR, NO WHEAT FLOUR - Allulose and Meju: Both pastes are sweetened with liquid allulose rather than corn syrup, and both are built on traditionally fermented Korean meju soybean instead of wheat or glutinous rice flour used as thickeners. That is what keeps the body thick and the ingredient list short at the same time.
- SINCE 1965, THIRD-GENERATION KOREAN MAKER - HACCP Certified: It began with a grandmother in Sindangdong, Seoul in 1965 and is run today by the third generation of the same family, which holds a Korean patent for its reduced-sugar fermented paste process. Made in a HACCP-certified facility with Korean-sourced raw materials. No MSG added, no artificial preservatives, no artificial colors or flavors.
- CERTIFICATIONS: The ssamjang carries official Traditional Korean Food certification from Korea's Ministry of Agriculture, Food and Rural Affairs, certification number 1065. The gochujang is certified by Sugarwise, the international sugar-claims authority. Both are registered marks rather than marketing phrases.
- 8.81 oz (250g) JARS - Storage and Ingredients: Store in a cool, dry place before opening. Refrigerate after opening and keep lids sealed to protect the ferment. Contains SOY. Contains SOY. Depending on the items in this set, may also contain FISH (anchovy), SESAME and WHEAT. Check each label before use. Product of Korea.
Check whether your package matches the current Canadian warning
The Canadian Food Inspection Agency (CFIA) warning published October 3, 2026 concerns Taeyangcho Gochujang (Hot Pepper Paste) containing wheat that is not declared on the label. It lists distribution in Alberta, British Columbia, and Saskatchewan. Compare your package against the identifiers in the notice:
| Product size | UPC | Code coverage |
|---|---|---|
| 170 g | 8 801075 012323 | All codes where wheat is not declared |
| 500 g | 8 801075 012316 | All codes where wheat is not declared |
| 1 kg | 8 801075 012620 | All codes where wheat is not declared |
The CFIA says not to consume, serve, use, sell, or distribute affected product; return it to the place of purchase or throw it out. The warning followed a consumer complaint. No reactions associated with these products had been reported when the notice was published, and CFIA said it was investigating and might recall other products. Check the current CFIA notice for updates.
Rank #2
- TWO FERMENTED PASTES, TWO DIFFERENT JOBS - Gochujang and Ssamjang: Gochujang is the chili paste you cook with: tteokbokki, bibimbap, marinades, stews. Ssamjang is the doenjang-based dip that stays on the table for lettuce wraps and grilled meat. Korean kitchens keep both because neither substitutes for the other. Available singly, in twin packs and as a set.
- REDUCED SUGAR, NO WHEAT FLOUR - Allulose and Meju: Both pastes are sweetened with liquid allulose rather than corn syrup, and both are built on traditionally fermented Korean meju soybean instead of wheat or glutinous rice flour used as thickeners. That is what keeps the body thick and the ingredient list short at the same time.
- SINCE 1965, THIRD-GENERATION KOREAN MAKER - HACCP Certified: It began with a grandmother in Sindangdong, Seoul in 1965 and is run today by the third generation of the same family, which holds a Korean patent for its reduced-sugar fermented paste process. Made in a HACCP-certified facility with Korean-sourced raw materials. No MSG added, no artificial preservatives, no artificial colors or flavors.
- CERTIFICATIONS: The ssamjang carries official Traditional Korean Food certification from Korea's Ministry of Agriculture, Food and Rural Affairs, certification number 1065. The gochujang is certified by Sugarwise, the international sugar-claims authority. Both are registered marks rather than marketing phrases.
- 8.81 oz (250g) JARS - Storage and Ingredients: Store in a cool, dry place before opening. Refrigerate after opening and keep lids sealed to protect the ferment. Contains SOY. Contains SOY. Depending on the items in this set, may also contain FISH (anchovy), SESAME and WHEAT. Check each label before use. Product of Korea.
This notice is specific to the listed Taeyangcho packages and Canadian distribution. It does not mean every gochujang brand, market, or lot is recalled. If you bought the product elsewhere, or your package does not match, check the food-safety authority’s current notices for your jurisdiction rather than assuming it is covered.
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CFIA issued a separate warning on August 21, 2025 for Daesang gochujang: a 500 g package, UPC 8 80 1052 802022, code 2025.10.29, distributed in Manitoba, Ontario, and Quebec. That historical notice reported one associated reaction (2025 Daesang notice). It concerns a different product and is not evidence that all Daesang products or current lots are affected.
Rank #3
- TWO THAT ACTUALLY GO TOGETHER - Gochujang and Ssamjang: This bundle pairs the cooking paste plus the table dip, which is the combination most people end up buying separately anyway. Gochujang goes in the pan. Ssamjang stays on the table for lettuce wraps and grilled meat. Between them you can cook a Korean dinner and set the table for it.
- REDUCED SUGAR ACROSS BOTH - Allulose, Not Corn Syrup: Regular Korean sauces lean on corn syrup and rice syrup for balance. Both items here are sweetened with liquid allulose instead, a low-calorie sweetener found naturally in figs and raisins. Same sweet-heat character, a fraction of the sugar load, on both sides of the bundle.
- SINCE 1965, THIRD-GENERATION KOREAN MAKER - HACCP Certified: It began with a grandmother in Sindangdong, Seoul in 1965 and is run today by the third generation of the same family, which holds a Korean patent for its reduced-sugar fermented paste process. Made in a HACCP-certified facility with Korean-sourced raw materials. No MSG added, no artificial preservatives, no artificial colors or flavors.
- WHERE THEY GO: Tteokbokki, bibimbap, Korean BBQ, lettuce wraps, ramen, rice bowls, fried rice, tacos, eggs, pizza, fries, dumplings, wings, tofu and roasted vegetables. Between the two you cover cooking and finishing, which is the gap most single-jar buyers run into a week after opening the first one.
- BUNDLE OF TWO - Storage and Ingredients: Store in a cool, dry place before opening. Refrigerate after opening and keep lids and caps sealed. Contains SOY. Contains SOY. Depending on the items in this set, may also contain FISH (anchovy), SESAME and WHEAT. Check each label before use. Product of Korea.
Wheat allergy, celiac disease, and label claims are different
Wheat allergy can cause an immediate allergic reaction, including anaphylaxis. Celiac disease is an autoimmune reaction to gluten, which is found in wheat, rye, barley, and their crossbreeds. A person with either diagnosis should avoid further exposure and follow their clinician-provided plan (FDA information on food allergies; FDA gluten-free labeling guidance).
In the United States, “gluten-free” is a voluntary packaged-food claim. FDA rules require foods bearing it to contain less than 20 parts per million (ppm) of gluten, alongside ingredient restrictions. The claim is not a blanket assurance for someone with a wheat allergy: check allergen declarations and recall identifiers as well. Conversely, the absence of a gluten-free claim does not by itself prove that a food contains gluten. These statements describe U.S. labeling rules; other jurisdictions may have different requirements.
Rank #4
- Premium Korean Ingredients: Crafted using 100% locally-sourced Korean ingredients, ensuring fresh and authentic flavors.
- Traditional Quality Assurance: Certified as a traditional food product, maintaining authenticity and quality through dedicated production practices.
- Meticulous Production Process: Utilizes an advanced automated system combining traditional methods with modern technology for consistent taste and quality.
- Commitment to Purity: Free from artificial additives, offering a pure and healthy meal option for your family.
- Rich Flavor Profile: Experience the deep, savory taste that complements a wide range of dishes, embodying 35 years of tradition and expertise.
What to keep for a clinician or report
- The original package, including the ingredient and allergen statements.
- Brand, product name, package size, UPC, code or lot, purchase location, and your location.
- When it was eaten, when symptoms began, the symptoms and how they changed, and any medication used.
The FDA asks consumers reporting an adverse event to include purchase and reaction details (FDA adverse-event reporting information). Use the food-safety reporting authority for your jurisdiction.
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- REAL FERMENTED GOCHUJANG — NOT JUST ANOTHER HOT SAUCE (Heat: 1/4 Mild) – Made with traditionally fermented Korean red chili paste that delivers a layered sweet-savory-spicy umami depth. This is the complex, slow-built flavor that mass-produced chili sauces cannot replicate — the same gochujang Koreans have trusted for generations.
- REPLACE YOUR KETCHUP, SRIRACHA & HOT SAUCE – One tube does it all. Squeeze it on rice bowls, bibimbap, tacos, burgers, scrambled eggs, BBQ ribs, fried chicken, ramen, stir-fries, or tteokbokki. Its balanced, approachable heat works across Korean, Mexican, American, and fusion cuisines without overpowering any dish.
- SMART SQUEEZE TUBE — NO SPOONS, NO MESS – Forget sticky jars and dripping bottles. The modern, one-hand squeeze tube delivers precise portions every time. A clear side window lets you check how much sauce remains, and the easy-peel label makes recycling simple.
- BORN IN SEOUL, CRAFTED SINCE 1991 – A heritage recipe reimagined for the modern global kitchen. Seoul Sauce 1991 brings authentic, restaurant-quality Korean flavor to your table — fermented in Korea, designed to travel the world.
- COOK WITH IT, DIP WITH IT, GIFT IT – Use as a marinade for grilled meats, a glaze for roasted vegetables, a base for bibimbap sauce, or mix into mayo for a spicy Korean aioli. The sleek tube also makes a unique foodie gift for anyone who thinks they have tried every hot sauce.
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